Blueberry Pie with Cardamom Crumble
recipe

A delightful and easy blueberry pie topped with a delicious cardamom crumble, perfect for enjoying on summer days!
Preparation Time: 45 minutes
Serving Size: 8-10 servings

Ingredients:

- 1 store-bought pie crust
- 2 cups frozen summer blueberries
- 1 tablespoon cornstarch
- 1 cup sour cream
- 1 tablespoon brown sugar (or to taste)
- 1 egg
Crumble:
- 1 tablespoon brown sugar
- 1 tablespoon butter
- 3 tablespoons flour
- 1 teaspoon cardamom

Instructions:

1. Press the pie crust into a pie dish.
2. Toss the blueberries with cornstarch and pour them over the pie crust.
3. In a bowl, mix the egg and sour cream together, sweetening with brown sugar. Pour this mixture over the blueberries.
4. Bake in a preheated oven at 200°C (gas mark 4) for about 20-25 minutes.
5. For the crumble, combine all crumble ingredients and mix until crumbly.
6. Once the pie filling is almost set, sprinkle a few tablespoons of crumble on top.
7. Bake until the crumble is golden brown and the filling is fully set.
8. Allow to cool slightly before serving warm with vanilla sauce.
Nutritional Information (per serving):
Calories: 250 kcal
Protein: 4 g
Fat: 10 g
Carbohydrates: 36 g
Sugars: 12 g
Fiber: 2 g

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